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Summer-oriented malic acid
Japanese>English
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Junmai Ginjo but thick sake
Sweetness like apricot, thick but sharp.
Japanese>English
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Well-balanced apple aroma without a lot of acidity
Salty, weakly sweet sake.
Japanese>English
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after an interval of time
once-fired
Brewery revived 4-5 years ago
Yamada Nishiki
Perfect balance of sourness and sweetness. ๏ผ๏ผ๏ผ๏ผ
Very tasty!
Japanese>English
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Thick peachy sweetness
dry taste (e.g. sake, wine)
Japanese>English
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Nice to meet you sake
The sweetness of rice spreads softly, but the sharpness makes it easy to drink.
Body is strong
Japanese>English
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Limited edition sake for the beginning of the year
It's too easy to drink, and it's sad that it's over in seconds because it's too easy to get started, even though it's worth seeing.
Japanese>English
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Tastes like an aged wine, or is it aged because it was brewed in October 2020? It's a little bit heavy and goes well with roast beef, even I can enjoy it!
Japanese>English
Denshin็ด็ฑณๅ้ธ
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Easy to drink
Peachy
Japanese>English
Denshu็นๅฅ็ด็ฑณ
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Fruity, like pineapple.
A lingering finish that fades quickly.
Japanese>English
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Melon: smooth, mildly dry
Japanese>English
้ป็ฐๆญฆๅฃซใKNEXT็ด็ฑณๅ้ธ
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It has a soft sweet taste like white peach or apricot, but it tastes clear, yet it is clean and easy to drink.
It is very good!
Japanese>English
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It is polished up to 40%, but they don't change the name of ordinary sake from the past when it was made with equal rice.
It has a clear and refreshing taste.
Japanese>English
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Yamada Nishiki! Unfiltered raw! That's what it looks like!
The impact is strong and the taste is gentle.
Japanese>English
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It's been a while since I've had a drink, Kamikimoto.
It has a melon and banana flavor, and it has changed from the impression that it is elegant and refined that I used to drink.
Left: The impact when I drank it at first was amazing!
It has a mineral feeling when it settles down.
Right It's not tiring to drink, but it's bright.
Japanese>English
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Sharaku no Kura
It seems to be my first Kimoto.
It's a little thin when it's cold.
It is just right at room temperature. The lactic acidity is strong, and the first attack is like Sharaku.
Japanese>English
ๅคฉ้ ็prototype 2021
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Right photo
It seems to be made from sake rice called Ipponjime.
It has a cheese-like aftertaste.
It's a little bit koyume and softly dry.
Japanese>English
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Hiyaoroshi of 20 years of quick brewing
Dry taste that continues slowly. Yamada? Delicious!
Japanese>English
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Pineapple in syrup! Amami~Healing~!
Japanese>English